Two years ago, Nantas Sodano quit his day job and joined the family restaurant business. He opened CM2 Pizzeria & Bake Shop right next door to Casa Mia, his family’s eatery in North Scottsdale.

To make a good pizza crust, Sodano says you must give the dough time for the gluten to develop, but don’t over handle. “Allow the dough to rise and rest,” he says.

CM2’s toppings are basic, but fresh and authentic. “I love the simplicity of the ingredients.” The Rustica pizza is a combination of balanced flavors, Sodano says. “You get a little bit of spiciness from the sausage, the sweetness of the onions and then you have that nuttiness from the mushrooms. It’s more traditional to do sausage with peppers... But red peppers have so much flavor, they kind of steal away from the sausage, where the mushrooms and the onions give it a little nudge into greatness.”

Combine all the dry ingredients in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

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